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Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw
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| Yield: Makes 6 servings Ingredients | |
| 1 (15-oz.) can | seasoned black-eyed peas, undrained |
| 2 | garlic cloves, pressed |
| 1 (6-oz.) package | buttermilk cornbread mix |
| 1 large | egg, lightly beaten $ |
| 1/4 cup sour cream $ | |
| 1 1/2 teaspoons | Southwest chipotle salt-free seasoning blend |
| 1 teaspoon | salt, divided |
| 1/3 cup sour cream $ | |
| 1 teaspoon | lime zest |
| 1 tablespoon | fresh lime juice |
| 2 teaspoons sugar $ | |
| 1 (12-oz.) package | fresh broccoli slaw |
| 2 large | beefsteak tomatoes, cut into 1/4-inch-thick slices |
Preparation
1. Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 tsp. salt. Stir until blended.
2. Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.
3. Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl. Stir in slaw.
4. Place each cooked cake on a serving plate; top each with 2 tomato slices. Add salt and pepper to taste. Top with slaw; serve immediately.
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